Everyone’s favourite and a reigning breakfast dish, eggs benedict, gets a fun makeover with veggie benedict recipe by Bastian’s executive chef Amol Phute. Try this at home to know what a burst of flavours tastes like!
It doesn’t get any more classic than a breakfast plate brimming brightly with hearty portions of eggs benedict. An American staple in the morning as well as for brunches, if you’ve ever tasted eggs benedict, you know how buttery, tangy, peppery and wholesome it tastes! Like all other dishes, this too has many variations, of which the decadent veggie benedict recipe by Bastian caught our eye.
Synonymous with decadence, the star ingredients that make veggie benedict are perfectly poached eggs, creamy hollandaise sauce, the tang of lemon and the binding flavours of spinach and mushroom. Executive chef Amol Phute shares a step-by-step process of the veggie benedict recipe by Bastian, take notes!
Veggie benedict recipe: Ingredients
- 2 large egg yolks,
- 1 tbsp lemon juice
- 115g salted butter (clarified)
- Salt
- Togarashi
- Chilli oil
- 4 whole eggs (poached)
- A handful of spinach 200 gm
- Button mushroom 100 gm
- Onion 30 gm
- Chopped parsley 20 gm
- 4 slices of bread (preferably English muffins)
- 2 tbsp spicy mayo
- Salt and pepper to taste
Method
First, make the Hollandaise sauce…
- Put two large egg yolks and lemon juice in a heatproof bowl. Whisk it for about one minute until it becomes paler and creamier.
- Put the bowl over a pan of gently simmering water and heat it, while stirring for about two minutes.
- Add the butter, a little at a time, whisking throughout until each piece has melted and is thoroughly blended into the egg. Once all the butter is added, you should have a thick, creamy and smooth Hollandaise sauce ready! This takes around ten minutes.
Now on to making the veggie benedict…
- Now remove the bowl from the water and season the sauce with salt, chilli oil, and togarashi. Cover it with foil.
- In a deep frying pan, boil some water and simmer the heat. Add little vinegar and salt, crack an egg onto a plate and carefully slide it into the water. Repeat this with other eggs. Cook gently for about five minutes depending on how you like your eggs cooked. Meanwhile, toast the muffins.
- Saute spinach and mushroom (you can always add more vegetables to this.)
- To serve, arrange toasted muffins on warm serving plates and spread a little mayonnaise on top. Arrange the toasted muffin slices with veggies.
- Drain the eggs using a slotted spoon and place one on top of each portion. Season lightly with salt, pepper and hollandaise on top.
- Garnish with chopped parsley and serve the heavenly veggie benedict immediately.
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